1
Mix the dough by combining flour and salt. Beat the eggs with olive oil and water. Gradually pour the egg mixture into the flour, kneading until you get a elastic and smooth dough. Cover the finished dough with a cloth and let it rest for 30 minutes.
2
Dice the eringi mushrooms finely and sauté them with shallots in heavy cream.
3
Roll out the thin dough, then cut it into squares using a ravioli cutter or a square stamp for ravioli. Stuff the dough with the mushroom filling and seal all the edges.
4
Cook in boiling salted water for 4 minutes. Serve with grated Parmesan and sautéed eringi mushrooms if desired.
